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Photo:Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Oatmeal banana bread with two slices cut, on a wooden board, on top of yellow tile

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Active Time:15 minsTotal Time:1 hr 30 minsServings:10Jump to Nutrition Facts

Active Time:15 minsTotal Time:1 hr 30 minsServings:10

Active Time:15 mins

Active Time:

15 mins

Total Time:1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:10

Servings:

10

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients⅔cupall-purpose flour⅔cupwhole-wheat flour½teaspoonbaking soda½teaspoonground cinnamon¼teaspoonground ginger¼teaspoonsalt⅔cupold-fashioned rolled oatsplus1tablespoon,divided1½cupsmashed ripe banana½cuppacked light brown sugar½cupplain whole-milk yogurt¼cupcanola oilorother neutral oil1teaspoonvanilla extract1largeegg, at room temperature⅓cupdark chocolate chips (60-70%)plus1tablespoon, divided

Cook Mode(Keep screen awake)

Ingredients

⅔cupall-purpose flour

⅔cupwhole-wheat flour

½teaspoonbaking soda

½teaspoonground cinnamon

¼teaspoonground ginger

¼teaspoonsalt

⅔cupold-fashioned rolled oatsplus1tablespoon,divided

1½cupsmashed ripe banana

½cuppacked light brown sugar

½cupplain whole-milk yogurt

¼cupcanola oilorother neutral oil

1teaspoonvanilla extract

1largeegg, at room temperature

⅓cupdark chocolate chips (60-70%)plus1tablespoon, divided

Directions

Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, salt and 2/3 cup oats together in a medium bowl.

Combine banana, brown sugar, yogurt, oil, vanilla and egg in a large bowl; stir until well mixed.

Ingredients for the oatmeal banana bread recipe in a clear mixing bowl

Add the dry ingredients to the wet ingredients; stir until just combined. Stir in 1/3 cup chocolate chips.

A spatula mixing ingredients for the oatmeal banana bread recipe in a clear mixing bowl

Pour the batter into the prepared pan. Sprinkle with the remaining 1 tablespoon each chocolate chips and oats. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool completely in the pan on a wire rack, about 35 minutes. Using the parchment overhang, remove the bread from the pan.

Oatmeal banana bread batter in a loaf pan, topped with chocolate chips

To make ahead

Wrap tightly in plastic wrap or foil and store at room temperature for up to 4 days or freeze for up to 3 months.

Equipment

Originally appeared: EatingWell.com, March 2023

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Nutrition Facts(per serving)266Calories11gFat40gCarbs5gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.